EP.06 | Dining Al Fresco

In Omaezaki, Shizuoka, a standout wagyu comes into focus—Enshu Yumesaki Beef. Award-winning, and raised by a young female producer with an unexpected path into farming. Then it’s all about the meat. Steak, straight and honest. Gyudon finished sukiyaki-style with egg, rich and satisfying. Steamed shabu-shabu lets the fat melt gently into the vegetables. And a slow-simmered hayashi rice brings everything together. No overthinking—just letting the beef speak.